All posts in category Brownies/Blondies

These aren’t the sweetest brownies, but they’re dense, fudgy, and rich dark chocolatey. AND they are fat free and absurdly low in calories (30 calories if cut into 20 brownies, 37 calories if cut into 16) so you can’t possibly feel bad about eating a whole bunch of them. Like my last basic brownie recipe, they’re also a great base for your favorite additions like nuts or morsels.

These brownies are not overly sweet, but they’ll satisfy even the most serious chocolate craving with zero guilt. They’re cakey, fudgey, and low in fat. This recipe can serve as a great base for your favorite brownie additions (Try adding 1/4 cup of peanut butter chips or white chocolate chips). With this basic batch, I recommend taking two brownies and creating a sandwich with 1/2 tablespoon of peanut butter. Seriously delicious.

Cream butter and sugar together in a medium sized bowl. Beat in vanilla extract and egg whites.

In a small bowl, whisk together the flour, cocoa powder and baking powder. Fold this flour mixture into the wet mixture. Stir in the yogurt and water.

Pour batter into prepared pan and spread evenly. Bake for 10-15 minutes, until the edges start to pull away from the sides of the pan but the center of the brownies is still slightly soft. Don’t overbake, the brownies will continue firming up as they cool.

Who doesn’t love eating cake batter out of the bowl? These blondies try to capture the delightfully sweet vanilla flavor of cake batter, and do so pretty successfully. Plus they have rainbow sprinkles in them, so they’re just fun to eat!

You would never know that these moist and fudgy blondie bites are so good for you. These cinnamon-y blondies are vegan and pack a sneaky healthy punch because they’re made with ground up chick peas. I also made them with crunchy peanut butter, so they had bits of peanuts in them, but you can easily opt for a different kind of nut butter and it’s only a small component of the recipe.